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Crab Cakes With Cheddar Cheese Sauce

Microwave.Lady's picture
Ingredients
  Crab cakes  
  Butter/Margarine 1 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Finely shredded carrot 1⁄4 Cup (4 tbs)
  Chopped green pepper 2 Tablespoon
  Snipped fresh parsley 2 Teaspoon
  Canned crab meat 6 Ounce, rinsed, drained and cartilage removed (1 Can)
  Oyster crackers 1 1⁄2 Cup (24 tbs), crushed
  Egg 1 , beaten
  Mayonnaise 1⁄2 Cup (8 tbs)
  Dijon mustard 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Cornflake crumbs 1⁄2 Cup (8 tbs)
  Cheddar cheese sauce  
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Cayenne 1⁄8 Teaspoon
  Dijon mustard 1⁄2 Teaspoon
  Milk 1 Cup (16 tbs)
  Shredded cheddar cheese 1 Cup (16 tbs)
Directions

For crab cakes, in medium mixing bowl, combine butter, onion, carrot, green pepper and parsley.
Cover.
Microwave at High for 2 to 3 minutes, or until vegetables are tender, stirring once.
Add remaining crab cake ingredients, except cornflake crumbs.
Mix well.
Shape into 4 patties, about 1 inch thick.
Dip both sides of each patty in cornflake crumbs, pressing lightly to coat.
Arrange on roasting rack.
Set aside.
For sauce, place butter in 4-cup measure.
Microwave at High for 45 seconds to 1 minute, or until butter melts.
Stir in flour, salt, cayenne and mustard.
Blend in milk.
Microwave at High for 3 to 4 minutes, or until mixture thickens and bubbles, stirring after every minute.
Stir in cheese until melted.
Cover.
Set aside.
For crab cakes, microwave at 70% (Medium High) for 5 to 9 minutes, or until firm, rotating rack after every 3 minutes.

Recipe Summary

Course: 
Breakfast
Method: 
Microwaving
Ingredient: 
Crab

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